Description
This Mediterranean Halloumi Veggie Bake is a vibrant, flavorful dish featuring roasted seasonal vegetables paired with salty halloumi cheese and a fresh herbed garlic sauce. Perfect for a wholesome, Mediterranean-inspired meal that is both easy to prepare and satisfyingly delicious.
Ingredients
Scale
Vegetables
- 1 zucchini, quartered lengthwise and sliced 1/2-inch thick
- 1 yellow squash, quartered lengthwise and sliced 1/2-inch thick
- 1 small red onion, halved and sliced 1/2-inch thick
- 1 bell pepper (red, orange, or yellow), diced 1/2-inch
- 1 ½ cups halved grape tomatoes
- 5 garlic cloves, skin-on
Seasoning and Oil
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Cheese
- 1/2 lb halloumi cheese, cut into 1/2-inch cubes
Sauce
- 1 cup parsley leaves
- Juice of 1 lemon
- 1 tsp white wine vinegar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 to 1/3 cup olive oil
Instructions
- Roast the Vegetables: Preheat the oven and place zucchini, yellow squash, red onion, bell pepper, grape tomatoes, and whole garlic cloves on a sheet pan. Toss everything with 1 tablespoon of olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated. Roast in the oven for 25 minutes or until the vegetables begin to brown and soften.
- Prepare the Herbed Garlic Sauce: Once the garlic is roasted, squeeze the soft garlic cloves out of their skins into a food processor. Add parsley leaves, lemon juice, white wine vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Puree the ingredients while slowly drizzling in 1/4 to 1/3 cup of olive oil until the sauce is smooth and emulsified.
Notes
- Use halloumi cheese fresh and press slightly to remove excess moisture before cubing.
- Adjust the lemon juice and vinegar quantities based on your preferred acidity.
- The sauce can be used as a dressing or dipping sauce alongside the baked vegetables and cheese.
- Ensure vegetables are cut evenly for uniform roasting.
- Serve warm for best flavor.
